Smoked Kefta

1 bunch Parsley

6 garlic cloves

1 and 1/2 medium yellow onions

3 tsp salt

1 tbsp cumin

4 balls of allspice - ground

5 cardamom pods - ground

1 tsp black pepper

1 1/2 tsp smoked paprika

1 tsp corriander

1 tsp cayenne pepper

2 lbs ground beef

2 lbs ground lamb

1/2 cup gluten free bread crumbs

15 bamboo skewers

1. Add onion in food processor pulse a few times then add garlic cloves and roughly chopped parsley and blend until fine

2. In a small bowl combine all of your spices: salt, cumin, allspice, cardamom, black pepper, smaoked paprika, corriander and cayenne pepper.

3. In a Very large bowl add all 4 pounds of meat mix the oinion mixture into the meat, when roughly cominbined add the soice mixture and breadcrmbs and mix thouroghly. It should look like sausage with the meat, spices and oinion mixture uniform throughout.

4. Cover and rest in fridge forat least 12 hours but ideally 24. This is where th magic happens! Do not skip this step - just make the meat mixture the morning before you plan to eat it.

5. Soak skewers for 20-25 minutes, while the skewers are soaking - measure the meat into 4oz balls.

6. Form the meat into logs around the skewers.

7. Smoke on a treager grill for 3-4 hours at 165 until cooked thru.

I love to make these and eat them for a few days thru the week and add the rest to the freezer - they reheat beautifully while being high protein and low carb! A great breakfast hack is to break one up in eggs as a scramble and top with feta cheese and more fresh herbs.